Pici | Italia Magnifica

The story

What you're tasting

Regione Toscana lists Pici, also called Pinci, as a traditional food product (PAT), not an EU PDO or PGI designation. The regional sheet describes handmade Pici as coarse and irregular and machine-made Pici as at least 3 mm in diameter. It places active production principally in Siena, Grosseto, Arezzo, Pisa, and Pistoia provinces, with a documented Montopoli Valdarno parabola variant.

Nests of fresh tagliatelle dusted with flour

Know it

Before you buy

Say it: PEE-chee

The making

How it's made

The regional record gives flour, water, and salt as traditional ingredients, with extra-virgin olive oil added for fresh Pici. Its handmade process permits an optional egg per kilogram of flour. This does not establish the ingredient or allergen profile of any individual product; read its label.

Pici have documented Sienese context, but the regional traditional-product record shows a wider Tuscan production footprint. Handmade and machine-made forms are both described in that record.

Verified details

Each statement below is linked to the record or institution that supports it.

Pici are listed by Regione Toscana as a traditional food product (PAT); this is not an EU PDO or PGI designation.¹

The regional record describes Pici, also called Pinci, as thick spaghetti-like pasta made either by hand, with a coarse irregular appearance, or by machine, with a diameter of at least 3 mm.¹

The regional sheet gives flour, water, and salt as traditional ingredients, with extra-virgin olive oil added for fresh Pici; its handmade process also allows an optional egg per kilogram of flour.¹

The regional sheet places active Pici production principally in the provinces of Siena, Grosseto, Arezzo, Pisa, and Pistoia, and documents a Montopoli Valdarno parabola variant.¹

Sources and citations (1)

Regione ToscanaPici, traditional-product sheetProduct category and nameRead source

Where it's from

The land behind it

RegionTuscany

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